With the opening of its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, GEA is sending a strong signal for the future of the food industry. The €18 million project provides producers of novel proteins – such as those created through precision fermentation or cell cultivation – with the infrastructure needed to bring their ideas to industrial scale.
Outfitted with advanced pilot systems, laboratories, and processes such as spray drying, membrane filtration, ultra-high temperature (UHT) processing, and aseptic filling, the ATC bridges the gap between research and large-scale production. It is fully powered by renewable energy – a benefit for both the environment and the region.
For Janesville, the center brings new jobs and a clear commitment to the transformation of agriculture. With this move, GEA not only strengthens its position in the North American market but also reinforces the Midwest as a hub for next-generation sustainable food innovation.
